Preheat the oven to 350°F. Generously grease a bundt pan, and dust it with a thick coating of cassava flour, shaking out the excess. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, granulated sugar, and molasses until it is light and fluffy. Add the eggs, one at a time, scraping down the bowl between each addition.

In a separate bowl stir together the cassava flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. In a glass measuring cup, stir together the buttermilk and vanilla extract.

Alternating between dry ingredients and wet ingredients, add ⅓ of the flour mixture, mixing just until combined. Add ½ of the buttermilk mixture, mixing just until combined. Repeat with another ⅓ of the flour mixture, remaining ½ of the buttermilk mixture, and finally add the remaining flour mixture. Mix until well combined, scraping down the bowl as needed.

Pour the cake batter into the bundt pan, and place in the oven. Bake for 45-55 minutes, or until it springs back when lightly pressed. NOTE: It may be necessary to lightly place a piece of foil over the cake, as it may begin to brown before the inside is completely baked. This can be done about halfway through baking.

Once the cake has baked, remove from the oven, and let cool for 1 hour in the pan. Remove from the pan and turn out onto a cooling rack. Let cool for one more hour. While the cake cools, make the Maple Cream Cheese Glaze.

To make the glaze, whisk together the cream cheese and maple syrup. Add the powdered sugar, salt, and cinnamon, and whisk until well combined. Pour the glaze over the cake, and serve! Cake may be made ahead of time, and wrapped tightly for up to 3 days before glazing. The glazed cake may be stored in the refrigerator for up to 5 days.